Garlic Ginger Peas!

I enjoyed this…nice and simple, some of my favorite flavors 🙂  I was pretty generous with the ginger, and it was wonderful 😀  Garlic and ginger.  I mean really.  Can you get much better than that?  I really don’t have much more to say about it…other than its yummy…and warm…and garlicy…and gingery.  Ha.  I’m so great with words.  Let’s just get on with it.  Baha.

So, here’s what you need:

  • 2 Cloves garlic, peeled and minced
  • 1 Tbsp Coconut Oil
  • 4 Mint Leaves, chopped
  • 1/4 C Chicken Stock
  • 1 Tbsp ginger, fresh minced or paste (I used paste, and added an extra little squeeze)
  • 1 Onion, sliced
  • 1/4 C Water
  • 1 Bag Snap Peas


Ahd here’s how you do it:

  1. Heat the oil in a large pan over medium heat.
  2. Saute onions for a couple minutes until just starting to get soft.  Add garlic and ginger and cook for about one minute…DON’T BURN THE GARLIC!!  I do that way too often.
  3. Add the peas and cook for about 2 more minutes.
  4. Add the water and chicken stock and let cook for about 2 more minutes, or until it has cooked down a bit.  More…just get it how you want it, with the veggies as tender as you please and the right amount of liquid for your tastes 🙂
  5. Season with salt, pepper, and sprinkle with the fresh mint!!  Annnnnnnnnd eat eat eat eat eat!!!


Slicey clicey, choppy choppy, mincey mincey….prepare to get yummy!!!  Oh wow…I’m sorry…I’m so tired…haha

Ginger Peas 1And here it is done!  Sorry the lighting was bad, but the veggies were super delish!!!  I hope you enjoy 🙂

Ginger Peas 2


Fish Tacos with Peach Salsa

So recently I got an alert on my iPhone informing me that it is time for the new ios upgrade.  Well I went to start the upgrade, it wouldn’t let me because appaaaaaarently there isn’t enough room left on the darn thing!  There is a point to my story, I promise!   I figured since I have like 600 pictures on my phone…that might be the first place to start to clear some space!  As I was going through the pictures, I found some great photos in the ol’ archives…wonderful meals that I had made a long time ago, but never blogged about!!  And I even remember where to find some of the recipes so now I can share them with you yaaay!!  Oldies but goodies I like to say!!!  Here is one that is definitely a treat, especially if  you are as freakishly passionate about TACOS as this family of Rodgers’ is!  Before the diet…we had them almost once a week, all different kinds!  Chicken, fish, beef, pork…mmmm!!!  Maybe I can share some of the recipes when we have “cheat” nights, so I can take pictures!  Cause food blogs without pictures are kinda dumb, right?  ANYWHO!  I get sidetracked!!  This one, I DO have a picture of. 🙂  I know it’s not a perfect picture, but it works, right?!  🙂  It’s good enough to make me want another one…right NOW!

Photo (8)

This one is from the wonderful… 🙂

So, here’s what you need:


  • 1 lb tilapia, cut into strips
  • 1/2 C panko bread crumbs
  • 1/2 tsp kosher salt (if you are using salt that is smaller grains, start by using 1/4 tsp)
  • 1/4 tsp cayenne pepper (if that’s gonna be too spicy, switch to chile powder or paprika)
  • Tortillas (of course for corn tortillas are what you’re supposed to use for fish tacos, but we prefer flour :))


  • 2 C diced peach (they say to peel it…I did that but definitely don’t think that was necessary)
  • 1/2 C diced red onion
  • 2 Tbsp chopped cilantro
  • 1 Tbsp lime juice
  • 1/2 tsp kosher salt (same deal…if its not kosher, halve it)
  • 1/8 tsp cayenne
  • 1 jalapeno, seeded and finely chopped
  • 1 garlic clove, minced


Here’s how you do it:

  1. Combine all of the salsa ingredients and let sit while you prepare the rest of the tacos.  Feel free to taste and adjust!!
  2. Preheat oven to 375 degrees.
  3. For the tacos: Combine the panko with the remaining salt and cayenne in a shallow bowl.
  4. Put your fish slices in the bowl and toss till they are lightly coated.  Because the aim of this recipe is to be somewhat “light,” you aren’t gonna get tons of panko, just enough for a nice crunch.  If you want more covering, whip up an egg in another shallow bowl and dip your fish in that first, then the panko coating.
  5. Grease a baking dish, and place the coated fish in a single layer in it.
  6. Bake in your preheated oven for about 10 minutes, turning once.
  7. Warm your tortillas…place them on a plate under a damp paper towel and microwave 30 seconds-1 minute.
  8. Serve fish and salsa in tortillas, with whatever extra toppings you desire!  Lettuce, cheese, tomatoes (ew), whatever… Have fun!  Super great dish!  I LOVE making me some fresh salsa!!!!

Layered Pepper Steak

So…to my faithful followers…do you remember my Steak Roll Ups post?!  If you do…you’ll remember me saying that it was born out of the fact that I was planning on making one recipe, but ended up with the wrong kind of steak.  Well…this is that recipe, how it was supposed to be.  Or…at least close to it.  😉  It was a very fun idea and easy process, I liked it!!  And it’s a good base to play with as well, so have fun with it and let me know how it goes.  I wanna start hearing about you guys’ food adventures!!! 🙂

Photo (13)

Ohhh yum, eh?  I wish I would have taken a picture of one of the steaks that had a bigger slab of pepper! Don’t worry…I accounted for that in my adjustments for the recipe I’m giving you 🙂  All of yours should have a perfect slab of pepper 🙂

Here’s what you need, you need, you need, here’s what you need for the recipeeeeeeeeee!

(In case you are wondering…yes, yes I was singing that as a song in my head.  To the tune of the “let’s name the zones” song that school teacher sings on Finding Nemo.  I may be a good cook, but I’m also kiiiiind of a child :D)

  • 1 Tbsp butter, softened
  • 2 Bell Peppers of your favorite color (green was good but I think a sweeter one would be even better), sliced into at least 6 large chunks, as flat as possible
  • 1 Red Onion, sliced into 6 discs.
  • 1 Tbsp minced garlic
  • About 1/4 C Amino Acids or Tamari GF Soy Sauce
  • 32 oz steak

And here is what you dooooo, here is what you doooooooo….

(Yeah…that one was to Bethel’s “This is what you do”)

  1. Preheat your broiler.
  2. Put the steak pieces into a bowl, and squirt enough Amino Acids (or soy sauce) to give them a good coating.  You’re gonna do a sort of quick marinating.  Add the garlic, a small amount of salt and some pepper.  Toss and let sit while you do the rest of your prep.  Another good option is to plan ahead and do this a couple of hours before!
  3. Coat a baking dish with the butter.  I find it works well to use a basting brush 🙂
  4. When you are satisfied with how long your steaks have marinated, place them in the dish.  Top each with an onion disc and a bell pepper slab.
  5. Broil until it reaches your desired amount of doneness, flipping at least once (replace the onion and pepper on top when you do).  The original said 3-4 minutes per side…that was definitely not enough for ours!  I’d say start with about 7 minutes per side, depending on how thick your steaks are.  Then check the doneness…I know everybody likes theirs different!!  Feel free to adjust accordingly 🙂
  6. See, wasn’t that easy?  Serve with some veggies, and enjoy!!!!  There’s so many different ways you could tweak this, who’s got a good idea? 😀

See how the peppers get a nice roast?  And the onions cook just enough to not be overwhelmingly “loud,” but to add a nice flavor to the dish.  It’s great to get a little bite of onion and pepper with each bit of steak…it’s like a super protein-y stir fry or something, haha!

Photo (15)


Photo (12)Adapted from

Mixed Roasted Veggies

I loooooove me some roasted veggies.  It works with pretty much any vegetable, and I do believe it is one of the tastiest ways to eat them.  All you need is to know how hot to heat your oven, and inspiration on what veggies to try.  I loved this recipe because it was a whole bunch of different veggies, and things I wouldn’t have thought to try roasted in the oven!  Like tomatoes…who woulda thought I’d actually kind of like them roasted, haha?!  So please…when you don’t know what to serve along side your main course, and you wanna get some good nutrients in your kiddos…try this bad boy!!!  I could eat warm, comforting, and tasty roasted veggies with every meal 🙂  Plus, there are so many benefits to using the mixed veggie route…all the different colors are pretty…all the yummy flavors compliment each other…and I’m no nutrition genius, but I’m guessing that each veggie has its own vitamins and nutrients so you are getting a menagerie of health 🙂 Yay!!!

Roasted Veggies 5Gooooooorgeous!!!

Sooooo, here’s what you need!!!

  • 5 cloves garlic, peeled
  • 1 red onion, sliced into large chunks
  • 2 large bell peppers, your favorite color, sliced into chunks
  • 2 zucchini, quartered then sliced in half
  • 2 yellow squash, quartered then sliced in half
  • 3-5 tomatoes, quartered
  • 2 Tbsp Olive Oil

And here’s how you do it 🙂

  1. Preheat your oven to 500 degrees.
  2. As soon as your veggies are sliced and chunked… them on a large cookie sheet.   Drizzle with the olive oil and toss so all the veggies are coated.
  3. Season generously with salt (or herbamare seasoning) and pepper.
  4. Place in the oven and roast until the veggies have reached your desired degree of tenderness…about 15 minutes.
  5. Serve along some protein, and en-freaking-joy

Everything peeled, chopped, chunked, and sliced…awaiting seasoning and roasting.  But already so colorful and inviting!

Roasted Veggies 2

Salted, Peppered…

Roasted Veggies 4

Place on a plate to complete a yummy meal!!!
Roasted Veggies 6

Two Pepper Fritatta

This was something new for me!  It’s a recipe that was on our meal plan, but I had never even heard of a fritatta!!!  Well…I still can’t tell you exactly what it is…somewhere between a quiche, an omelet, and my mother’s “German Pancakes”…but I can tell you that I have tried multiple recipes for fritattas, and I LIKE ‘EM!!  At least made a certain way, and with certain recipes!  I’ve been tweaking my technique since this one, and do believe I have it closer to perfect, so I will apply those techniques to this recipe too so you can have the wonderful, golden-brown, crispy crusted, super fluffy results that I have gotten recently.  Yummmmyyyyy protein-y tasty delicious breakfast!!!  I hope you enjoy!

Photo (11)

Here’s what you need:

  • 6 Eggs
  • 1 C Sour Cream
  • 1 Onion, thinly sliced
  • 1 Small Red Bell Pepper, julienned
  • 1 Small Yellow Bell Pepper, julienned
  • 1 Tbsp Butter
  • 1 Tbsp Coconut Oil
  • Salt and Pepper to taste
  • Shredded Cheddar Cheese (limit to 2 oz if you are making for dieting purposes)
  • Chopped Parsley (optional)

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Heat the coconut oil in a cast iron skillet, medium heat.
  3. Saute the bell peppers and onions until tender crisp! Probably about 5 minutes.  Mine still had a little crunch and I liked it in contrast to the fluffy eggs 🙂  Set them aside in a bowl.
  4. In a different, medium sized bowl, beat together the eggs and sour cream with some salt and pepper.  Add the peppers and onions and give it another stir.
  5. Melt the butter in your cast iron skillet over medium heat.   It really needs to be a cast iron skillet to get just the right crispy, crust-like effect that I loved so much!!! But it will work with any oven safe pan, just not as wonderful texture wise 🙂
  6. Once the butter is heated, pour in the egg/pepper mixture.  Cook for about 5 minutes on the stove top.
  7. Sprinkle the eggs with cheddar, then slide into your hot oven.  Bake until it raises and gets fluffy.  The original said it should only take about 4 minutes.  I usually leave mine longer…until it doesn’t jiggle in the middle any more, the cheese is melty and the sides are getting golden brown.  Probably ended up being more like 7 minutes, perhaps even up to 10.
  8. Take it out, cut into wedges, and top as you please!  We used parsley and hot sauce.  I can imagine sour cream would be good (if you don’t mind that you are already ingesting a lot of sour cream), or sliced avocados!  Perhaps even a fresh salsa!  Yum!

I hope you enjoy this new breakfast idea, adapted from 🙂

Don’t use the kind of pan in this picture, go for cast iron as mentioned above!!   It will be thicker (cause this pan was large so it thinned out), crispier, fluffier, golden-browner…all around delicious-er haha 🙂  But even as-is…isn’t it pretty? 😀

Photo (10)

The wonderfully, creamy-fluffy texture with the contrast of the slight veggie crunch…with my favorite classic flavors!   I tend to believe every good meal starts with an onion and some bell pepper!!  And the parsley wasn’t planned, it was left over from a previous recipe…but it added a wonderful flavor AND it looked nice!!  Two for one, can’t get better than that, right?  🙂   I hope you all like it, I will have more fritatta recipes for you later!
Photo (9)Tell me, what is a fritatta recipe you have tried and loved?  Or if you haven’t had one…what kind of flavors can you imagine going well?  Thoughts on what I should try next?  Or make your own adventure and let me know how it goes 😀

Sweet & Sour Sesame Kale

When I saw this on the meal plan, my thought was…”well, kale is super healthy…I have forced myself to like things before, I can do it with kale too.” So I decided to be brave and try the recipe!! Jay and I ate this, and agreed…it was so yummy, and something we would actually WANT to eat again 🙂 In fact…it made enough for left overs and it was still good warmed up the day after, and we were excited to have more!!! You should try it 🙂 It’s sooooo good for you 🙂

Kale 2


Here’s what you need:

  • 1 Clove Garlic, minced
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Sesame Seeds
  • 1 (generous) Tbsp Honey, preferably raw
  • 1 Lemon
  • 1 lb Kale


And, as always, here’s how you do it 🙂

  1. Rinse your kale, and trim off the stems…at least the big ones!! That’s where you get the bitter flavor 🙂
  2. Zest and juice your lemon.
  3. Melt the coconut oil in a ginormous pan. If you do not have a huge pan…halve the recipe or do it in batches. I used a 6 qt soup pot and still didn’t have enough room!!
  4. Add everything except your kale and sesame seeds. Stir it up and make sure the garlic cooks at least 30 seconds-ish. It should be getting fragrant 🙂
  5. Add the kale and cook for about 5 minutes, tossing in the sauce. It should shrink quite a bit.
  6. Top with sesame seeds and toss again, then heap it on your plate and enjoy!!! See why I call it sweet and sour? The honey is such a nice dessert-y flavor, but you still have the tang of the lemon…you might forget you’re eating kale!! So delicious and nutritious!!

Kudos to whoever submitted this to…you made kale pleasant!! I salute you!!

So tell me…does anybody else have a favorite way to prepare kale?

Kale 3Yummy!! A nice, sturdy veggie side for something light like fish!!

Kale 1Yeah buddy!!!